Operation Manual

Be sure to use unwaxed cucumbers suitable for pickling, such as

Kirby’s, that are no longer than 6 inches. Other varieties like ﬁeld

or English cucumbers are better used in relishes and chutneys.

Choose fresh, ﬁrm, cucumbers with no signs of spoiling.

Use cucumbers within 24 hours of their harvest or purchase, or

refrigerate cucumbers until use to keep from deteriorating.

Wash cucumbers well before use. Soil can contain bacteria that

could cause softening in pickles.

Remove 1/16-inch off blossom end.

What is pickling?

Pickling is the process of preserving food, especially cucumbers and

vegetables, in a high-acid (vinegar) solution, often with spices added

for ﬂavor. Cucumber pickles are the most common, with the dill ﬂavor

variety being the most popular.

For an easier way to make homemade, crunchy pickles, use our

Ball

brand Pickles Mixes - the spices and crisping ingredient are

already combined for you. See recipes on pages 82 and 84.

To prevent darkening of pickles or cloudy

brine, we recommend using Ball

brand Salt

for Pickling & Preserving in your pickle recipes.

For the best ﬂavor, we recommend to let your

canned pickles stand for 4 to 6 weeks before

eating. The ﬂavor will be worth the wait!

Pickles

Be sure to look for other pickle recipes at fres hTECHAutoCanner.com.

Recipes

Choosing the best pickling cucumber is the foundation for the best

(and crispest) pickles. Here are some helpful hints:

Dill Sandwich Slices

Ball® brand

Salt for

Pickling &

Preserving